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4th_and_18

Burnt Ends
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Posts posted by 4th_and_18

  1. So here is a question.  Let's say you were able to get the first and for whatever reason you can't get the second?  ie no vaccine available etc.    And then you finally get one say 3 months later.   Does that change anything?

    The best answer is we don’t know. I imagine the long term protection would be affected. But I’m just spitballing.
  2. I couldn't find flats, but a full A5 brisket is almost $700. A5 will be Kobe, not Wagyu, it is only available from Japan, no matter what the site says:
    https://cornershopapp.com/en-us/products/13k35-authentic-wagyu-japanese-wagyu-brisket-a5-grade-11-lbs-costco
    A proper brisket will have the fat rendered, not sure it won't just shrivel if cooked for 12-14 hours, you could cook it hot for 6-7, and not render the fat.
    Snake River Farms has a wagyu brisket for $199. I don't know how a single brisket could possibly be worth $500 more. Steaks, I can see paying the difference, but how do you justify the brisket. Unless it is just the status of saying you have eaten an A5 brisket.
    https://www.snakeriverfarms.com/american-kobe-gold-grade-wagyu-brisket.html?ne_ppc_id=9884151795&gclid=CjwKCAiAxp-ABhALEiwAXm6IyReUNag0eYJaanFHSbBB1q4_hmQAF3LmAufTZ3cp1QD1C7WnTpRclBoCw3gQAvD_BwE
     
    CHIEF

    Jess Pryles and Evan Leroy just smoked an “A5 brisket full blood wagyu” from double 8 cattle company. $1800 brisket. All involved spoke very highly of end product.

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    • Hook 'Em 1
    • Like 1
  3. She’s scheduled for Saturday morning at Texas children’s. Earliest pcr they could find per my sister. 

    Update. Niece’s PCR test came back positive. Only symptoms persisting are loss of taste/smell. She doesn’t have fever anymore and feels fine. My sister/niece’s mom is beginning to show symptoms. Not surprising since they shared a long car ride with niece being symptomatic after the dad left her in San Antonio after he/his hoe tested positive. Im glad I didn’t go home for Christmas.

    My uncle had another quadruple bypass this morning and is so far covid-free. Doctor’s more concerned about covid than the bypass so I guess that’s something.
  4. Called a few places around Dallas listed on the DHS website and they all responded the same way which was....
     
     200.gif
     

    My cardiologist sent an email saying they would vaccinate according to the CDC schedule. When I responded to add me to any available standby list they told me they aren’t actually vaccinating anyone. Wtf. That’s a strange series of communications. Back to relying on H-E-B again.
  5.  
    Looks nice.  I got pork butt @ 25% fat in my recipe calculator, which is based on the one that [mention=168]Judge Roybeanbag[/mention] shared here a while back...so 80/20 puts you at 5% fat which is pretty low. Probably alright for snack sticks, but not sufficient for sausage imo. 50/50 with butt gets you to 10-12%.  I'd love to find fat back as judge mentioned in another thread, but I don't exactly see that shit hanging out in the coolers at HEB. 

    Ask the meat cutters at H-E-B. Sometimes I’ll call ahead and ask them to start setting aside beef fat trimmings for tallow. I make 4 or 5 big mason jars and share with family and friends. Lasts a while since I don’t use it as much as I used to. Thanks a lot to genetics finally catching up to my arteries. Maybe they can do fatback the same. They usually charge me around $1/lb. The best was when they said, “we’re trimming all the prime/wagyu stuff now. How much do you want?”

    All of it. Obviously.
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